Catalonian Spinach Empanadas with Raisins and Pine Nuts

Name: Catalonian Spinach Empanadas with Raisins and Pine Nuts
Cuisine: Spanish
Ingredients: ½ teaspoon salt; 1 large egg, lightly beaten; 2 tablespoons extra-virgin olive oil; 1 garlic clove, finely chopped; 1 pound baby spinach, stems removed and washed well; 1 pound baby spinach, stems removed and washed well; ¼ cup pine nuts; ⅓ cup golden raisins; 1 recipe Basic Bread and pizza dough

Preparation info

Makes
10
Turnovers

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

These delectable empanadas called panadons amb espinacs are filled with fresh baby spinach leaves tossed with golden raisins and pine nuts. The combination of spinach, raisins, and pine nuts is well known elsewhere in the Mediterranean, especially Sicily.

Ingredients

1 recipe Basic Bread and pizza dough
1 pound baby spinach, stems removed and washed well

Europe
Spain
Starter
Vegetarian
Sicily

Method

Prepare the short dough according to the directions. After it has rested in the refrigerator for an hour and been removed for a few minutes to soften, roll the dough out until ⅛ inch thick and cut out ten 4-inch rounds, rerolling the dough as necessary. Set aside.
Put the spinach in a large pot with only the water adhering to the leaves from its last rinsing, t